Tarantuala jack's thundering herd buffalo tail chile

Yield: 1 servings

Measure Ingredient
3 pounds Cubed beef; (I use beef round for stew)
2 \N Meduium onions; chopped
3 larges Cloves of garlic; minced
2 cans (14oz) chicken broth
2 cans (12oz) plain tomato sauce (like Hunt's)
7 tablespoons Good chili powder
2 tablespoons Ground cumin
1 teaspoon Hot sauce

This recipe, by Phil Walter (Seattle, WA), won the 23rd Annual World's Championship sponsored by the ICS - Intern'l Chili Society. I've made it several times, and have changed ingredients liberally without a problem.

Feel free to chuck in some smoked jalapenos (chipotles), grated carrot, brown sugar, dry minced onions, etc.

Brown meat in a skillet, and then put it in a good sized pot. Simmer with onions and garlic and chicken broth for 1½ hours covered. Don't open the lid!

Add the tomato sauce, chili powder, and cumin (and anything else you've decided to throw in). Stir.

Put the cover back on, and simmer for another 15-60 minutes (timing is not crucial). But take the lid off 15 minutes before serving so the aroma fills the kitchen!

Serve with crusty bread. Or no bread. Chili's one of those things that refuses to be destroyed... ask Kit.

Posted to bbq-digest by PhantomBBQ@... on Oct 1, 1998, converted by MM_Buster v2.0l.

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